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Pumpkin Jam (Marmellata di Zucca)

Monday, December 12, 2011

I've mentioned before what a lazy composter I am, right? Well, being less than diligent in this endeavor does have its perks. As in, surprise veggies. We had a couple of good squash vines snaking out through the bottom of the enclosure this year. Along with beans, pumpkins are the most common thing I get from my compost. Sure, I may only end up with a few, but they're just a bonus anyway! So, with two of my small pumpkins, I decided I wanted to make a seasonal jam.

I'm not sure which variety this was (yes, one drawback), but holy canoli was it hard to peel. I almost screamed about a jillion times. So. Frustrating. But there was no way I was stopping after all the work I did, so I barreled through two small pumpkins and was rewarded with a batch of bejeweled jam. It was a lovely, squashy sweetness that tastes fantastic slathered on brioche or croissants, and would make some fun thumbprint cookies. Next time (when I find a thinner-skinned pumpkin), I will try adding some vanilla bean seeds or perhaps some spices to the mix. Until then, I say all the sweat and stabbed fingers were worth it.

I suppose...

Pumpkin Jam (Marmellata di Zucca)

This simple thick jam made of pumpkin is perfect for spreading on thick toast or filling thumbprint cookies with.

Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.

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